Cranberry-Sour Cream Pound Cake
Traditional pound cake is all about balance, so what happens when you throw two untraditional ingredients into the mix?
Why This Recipe Works
For a cranberry-scented pound cake that was light and tender, balancing the ingredients was key. We landed on a combination of ⅓ cup of sour cream, 2 tablespoons of milk, and 14 tablespoons of butter for our dairy component. All-purpose flour kept the cake nice and light, with a tender, rich crumb. To tame the tartness of the cranberries and prevent them from sinking to the bottom of our pan, we tossed 1 cup of coarsely chopped cranberries in confectioners’ sugar before adding them to the batter. Baking the loaf in a low (300-degree) oven ensured that the inside cooked through before the exterior became too brown.
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